Soup, Chili & Stew
Leftover Turkey Soup
Don't throw away those turkey bones! Put them in your biggest pot and make soup.
Servings and Ingredients
|1||leftover cooked meaty turkey carcass|
|4 c.||Hy-Vee 33%-less sodium chicken broth|
|1||large onion, quartered|
|1 clove(s)||garlic, minced|
|1 tsp.||Hy-Vee salt|
|¼ c.||dried tomatoes, cut into thin strips|
|1 ½ tsp.||Hy-Vee dried Italian seasoning, crushed|
|½ tsp.||Hy-Vee black pepper|
|3 c.||sliced or cubed vegetables, such as carrots, parsnips, celery or turnips|
|1 ½ c.||dry Hy-Vee whole wheat penne pasta|
|1||(15 oz) can Hy-Vee Great Northern beans or cannelloni beans, rinsed and drained|
- Break turkey carcass in half or cut with kitchen shears. Place in a large pot. Add water, broth, onion, garlic and salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours.
- Remove turkey carcass. Cool. Remove meat from bones; discard bones. Coarsely chop meat. Measure enough turkey to equal 2 cups; set aside. Strain broth; skim off and discard fat.
- Return broth to pot. Stir in tomatoes, Italian seasoning and black pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Add pasta. Simmer, uncovered for 8 to 10 minutes or until pasta is tender yet still firm and vegetables are tender. Stir in turkey and beans; heat through.
190 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 40mg
- Sodium: 810mg
- Total Carbohydrates: 28g
- Protein: 18g
Vitamin A 60%
Vitamin C 10%
Hy-Vee weekly ad from the week of November 18, 2015.